30. Organization of Food and Beverage Service in SMALL Hotel Hotel General Manager Food and Beverage Manager Head Cook Restaurant Manager Head Bartender
31. Organization of Food and Beverage Service in LARGE Hotel Hotel General Manager Director of Food and Beverage Human Resources Purchasing Accounting Executive Chef Catering Manager Banquet Manager Restaurant Manager Room Service Manager Beverage Manager Head Bartender Sous Chef Banquet Chef
32. Large Hotel / MGT Position Hotel General Manager Resident (Assistant) Manager Director of Food and Beverage Operations Human Resources Purchasing Accounting Executive Chef Banquet Director Restaurant Manager Assistant Food and Beverage Director Room Service Manager Beverage Manager Executive Steward Sous Chef Banquet Chef Banquet Director Banquet Manager Banquet Supervisor Banquet Captain Pastry Chef Food outlet Manager Dining Room Caption Bar Manager
33. Classic (French) Organization for Dining room Service Maitre d’Hotel Captain (1) Sommelier (2) Chef du Trancheur (3) Chef du Rang (4) Comis du Rang Chef du Rang (4) Chef du Rang (4) Chef du Rang (4) Comis du Rang Comis du Rang Comis du Rang
34. Midscale (Casual Dining) Restaurants Area Manager Unit General Manager Assistant General Manager Kitchen Manager Cook Preparation Assistant Dishwasher Dining Room Manager Receptionist Servers Bus Person Head Bartender Bartenders Lounge Servers
42. Large Hotel / MGT Position Hotel General Manager Resident (Assistant) Manager Director of Food and Beverage Operations Human Resources Sale and Marketing Accounting Executive Chef Restaurant Manager Assistant Food and Beverage Director Room Service Manager Beverage Manager Executive Steward Sous Chef Chef de parties Chef / Cook Captain Maitre d’hotel Server / Waiter Bar Manager Purchasing Human Resources 2 3 4 5 Pantry Chef Grill Chef Pastry Chef 7 8 6 9 10 15 16 Bartender Wine Butler / Sommelier 11 12 13 14 1